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Stuffed green tomatoes

1
1793
Kitchen Russian
Calorie content 74.8 kcal
Portions 30 port.
Cooking time 4 days
Proteins * 0.5 gr.
Fats * 0.1 g
Carbohydrates* 18.3 g
* per 100 gr. product
Stuffed green tomatoes
Content

I love various culinary experiments. Once this recipe was my experiment. To be honest, I was not sure of his successful result. Now, pickled green tomatoes with filling are a frequent guest on our table.

Ingredients

Cooking process

step 1 out of 8
Prepare the required ingredients for the stuffed green tomatoes. Rinse green tomatoes thoroughly under cold running water, and then pat dry. Rinse parsley and dill thoroughly, shake off excess moisture, chop finely with a sharp knife.
step 2 out of 8
Cut each tomato in the center with a cruciform cut, but not completely.
step 3 out of 8
Wash the carrots thoroughly, peel with a vegetable peeler, chop with a blender or food processor.
step 4 out of 8
Peel the garlic. Wash hot red peppers, remove seeds. Place in a blender bowl and blend until smooth. Adjust the amount of garlic and hot red pepper in accordance with your taste preferences.
step 5 out of 8
Put finely chopped greens in a deep container, add chopped carrots, hot red pepper with garlic, mix thoroughly. Stuff the tomatoes with the resulting mass. Fold into a deep container, alternating with horseradish leaves and bay leaves. Dissolve salt and granulated sugar in hot water, add vinegar and pour over tomatoes with brine.
step 6 out of 8
I got two containers. The brine should completely cover the stuffed green tomatoes.
step 7 out of 8
Close the containers with lids, place oppression on top and leave at room temperature for 4 days.
step 8 out of 8
Put the prepared pickled green tomatoes with the filling on a plate and serve. Store ready-made snacks in the refrigerator or in a cool place.

Bon Appetit!

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Comments (1) 1

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Yuliya 12-09-2020 02:52
Thanks for the delicious recipe. I look forward to the morning to get down to business. Question: what volume / weight of water is the calculation for in this recipe? Without this information, it is impossible to calculate the salt concentration (%). I'm afraid to screw it up. Thank you in advance . Julia
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